A couple of Sundays ago I made a pot roast dinner but I wanted to try something different. I normally do the typical can of cream of mushroom soup and Lipton onion soup mix recipe. I wanted to get away from all the preservatives and try something different. I came across a slow cooking roast recipe on Pinterest and then made a few of my own changes. Here is how I made our roast.
Slow Cooking Pot Roast
Ingredients:
1 chuck roast (mine was 2.5 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
Ingredients:
1 chuck roast (mine was 2.5 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
Seasoning Mix -
1 tablespoon garlic powder
1 tablespoon peppercorns
1 tablespoon paprika
1 tablespoon parsley
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried rosemary
Directions:
- Combine together seasoning mix in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat.
Transfer roast to slow cooker.
- Place the chopped vegetables in a large bowl. Drizzle on a little olive oil to
coat vegetables. Sprinkle on the remaining seasoning mix. Add the
vegetables to the same skillet that was used to sear the meat. Sauté for about
five minutes - stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Spoon most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
Ohh yum that looks so good! Will definitely have to try this!
ReplyDeleteYum! I've only ever cooked a pot roast once and it was pretty good. I'm going to have to try this version though!
ReplyDelete